Rajasthani Khata Rabdi is a traditional, fermented yogurt and pearl millet (bajra) beverage. It acts as a natural coolant and probiotic, making it highly beneficial for digestion and beat summer heat.
Whisk the sour yogurt and water together in a deep pot until completely smooth.
Gradually add the pearl millet flour to the liquid, stirring continuously to prevent any lumps from forming.
Cook the mixture over medium-low heat while stirring continuously until it comes to a boil.
Lower the flame once it boils and let it simmer for 15 minutes until the raw flour smell vanishes and the mixture thickens.
Turn off the heat, stir in the salt, black salt, and roasted cumin powder, then let it cool completely.
Keep it covered in an earthen pot for 4 to 5 hours to enhance the sour fermented flavor.
Garnish with chopped raw onions and fresh mint leaves, then serve chilled or at room temperature.